CS239772B1 - A method of increasing the biological stability of soft drinks - Google Patents

Abstract

A method of increasing the biological stability of non-alcoholic beverages, characterized in that either the enzyme lysozyme in an amount of 1-40 g/hl of the finished beverage or the enzyme lysozyme in an amount of 1-40 g/hl together with the antibiotic pimarioin in an amount of 0.1-3 g/hl of the finished beverage is applied to the cooled sugar syrup.

Description

(54) A way to increase the biological stability of soft drinks

Method for increasing the biological stability of non-alcoholic beverages, characterized in that either the enzyme lysozyme in an amount of 1-40 g / hl of the finished beverage or the enzyme lysozyme in an amount of 1-40 g / hl is applied together with the antimicotic pimaricin in an amount of 0.1-3 g / hl of finished beverage into chilled sugar syrup.

The invention relates to a method for increasing the biological stability of soft drinks by adding a lysozyme enzyme derived from egg hen egg whites.

At present, either pasteurization or, more often, stabilizing ingredients are used to biologically stabilize a portion of the soft drink production. The remaining share of production is not biologically stabilized, causing difficulties in the market network.

Suppression of contamination of non-alcoholic beverages can be achieved by the use of conventional preservatives such as, for example, benzoic acid, p-hydroxybenzoic acid, sorbic acid, etc., the application of which is problematic from a health point of view.

This disadvantage is overcome by the method of direct dosing of lysozyme enzyme into soft drinks obtained from egg hen whites. Lysozyme breaks down the cell walls of bacteria, preferably Gram positive, thereby acting bactericidally.

An advantage of the method of directly dispensing lysozyme to soft drinks in an amount of 1 to 40 g / hl of the finished beverage according to the invention is that the addition of lysozyme eliminates any bacterial contamination of the soft drinks, thereby increasing its biological stability.

Furthermore, lysozyme is found in a number of human tissues and blood and positively affects the composition of the microflora in, for example, the intestinal tract, so that its application is beneficial for hygiene reasons, and has beneficial therapeutic effects in the digestive tract.

The specificity of the biological stability of non-alcoholic beverages is the fact that they are simultaneously contaminated with bacteria and yeasts or molds simultaneously. Therefore, lysozyme can be advantageously used in combination with a substance which only acts against yeast and fungi, e.g. the antibiotic pimaricin.

He did

The lysozyme enzyme is metered into the finished chilled sugar syrup at a rate of 5 g / hl of the finished beverage as an aqueous solution. The unpasteurized non-alcoholic beverage thus treated has a bacterial stability of at least 21 days.

Example 2

The lysozyme enzyme at a rate of 5 g / hl is metered into the finished chilled sugar syrup together with the antibiotic pimarioin at a rate of 0.5 g / hl of the finished beverage in the form of an aqueous solution. The treated non-alcoholic beverage has a biological stability of at least 21 days.

Claims (1)

OBJECT OF THE INVENTION Method for enhancing the biological stability of non-alcoholic beverages, characterized in that either the enzyme lysozyme is applied in an amount of 1-40 g / hl of the finished beverage, or the enzyme lysozyme in an amount of 1-40 g / hl together with the antibiotic pimaricin in an amount of 0.1-3 g / hl of the finished beverage into chilled sugar syrup.